banner
  May 2012         

Lobbying for Local  

Sarah Hoyle-Katz, Education Coordinator 

 

SarahOn Wednesday, March 28, Common Ground Food Co-op went to the state capitol. What motivated Produce Manager Skeeter Riddle and I to go so far out of our way as Springfield? Our passion for local food and participatory democracy took us there - as well as the Illinois Stewardship Alliance's (ISA) third annual Local Food Awareness Day. Each year, the ISA -a not-for-profit organization that promotes environmentally sustainable, economically viable, socially just local food systems through policy development, advocacy and education- organizes Local Food Awareness Day as an opportunity for citizens to lobby our legislative representatives in support of local food and farms.

So Skeeter and I made our way to Springfield to represent our Co-op and local farms. Though we both find active democracy important, neither of us had lobbied before and were a bit nervous. Luckily, ISA always offers a training session on petitioning your legislators. (It turns out lobbying is a lot like the rest of life - be honest, calm, and warm with people, be they your neighbors or state senators.) We also covered some upcoming state legislation that affects local foods - things like tax credits for greenhouse construction and encouraging convention centers to open their doors for farmers' markets in case of inclement weather.

Then it was off to the capitol building to find our legislators, talk to them about local food and important related legislation, and give them seed potatoes to grow support for local food. Our legislators turned out to be in session, but in one of those little twists of fate, we started talking to a fellow who turned out to be Terry Martin, the Executive Director of the Illinois Channel (Illinois' equivalent of C-SPAN). So instead of talking to two people, we ended up being on TV in front of 1.5 million! You can watch us talk about local foods and lobbying here:  

 

Promoting Locally Grown Foods
Promoting Locally Grown Foods

 

Local Food Awareness Day was a great opportunity to network with organizations, farmers, and citizens across the state. We learned a lot about lobbying, met local food supporters from both north and south of C-U (and Lieutenant Governor Sheila Simon), and literally helped grow support for local foods with over a dozen seed potatoes. If you find local food systems and democratic participation important, I strongly encourage you to attend next year's Local Food Awareness Day and help grow support for local foods! 

 

 

Expansion Update: It's Begun!   

Jacqueline Hannah, General Manager    

 

food nanny

In case you hadn't yet heard, Phase 1 of the physical construction of your expanded co-op has begun!

Last week work was begun in both the space directly north of the current store and the upstairs space at the south end of the building that is the future Common Ground production kitchen. We've been working for almost two years to get to this moment and the wait has made the sound of drills and floor polishers sweet music to my ears.

Read more here! 
From Your Board of Directors: The Good Shepherds
Keith Taylor, Board Member
 
Keith Taylor
Common Ground is a national story amongst the grocery cooperative industry. Our break-neck growth and community development is remarkable. What's more, this couldn't have happened without an amazing confluence of events: a supportive community (that provided over a million dollars in loans!); a professional staff that operates the co-op; a general manager who makes the vision of the owners a reality; and a board of directors that makes sure everything operates within the interest of the owners.

Your Board plays a critical role in stewarding your co-op. We are here to make sure that all the cogs of the machine are well-oiled and operating within the parameters of Common Ground's Ends. As you know, your Board has experienced significant turnover. We recently appointed three new board members to fill our vacancies. So how do we get them up to speed?

Orientation. Grocery cooperatives often consult with Cooperative Development Services, the premier consultant group in the co-op sector. In the coming weeks, your new board members will be oriented on our bylaws, the separation of governance and operations, and what leadership as a board member looks like.

Peer learning. There is the Consumer Cooperative Management Association Conference, where grocery cooperative directors and staff from all over the nation converge to learn best practices and network with their peers. Additionally, the National Cooperative Business Association Conference is yet another venue that allows for co-ops to mingle across all sectors. At all of these conferences, we get exposed to cutting edge best practices, get tips on topics such as market competition and expansion, and we are pushed to reengage with our social values. 

Rest assured your Board is trying to go that extra mile to guarantee that you, the owners of Common Ground, are being served by a top-notch team of directors.

 

Have any thoughts, questions, or comments about this article or for your Board of Directors? Email the Board at [email protected].

 

Local Producer Profile: Urbana's Market at the Square 

Lisa Bralts, Director of Urbana's Market at the Square and Economic Development Specialist

Lisa Bralts

When and why was the Market at the Square created? The Market was officially founded in 1978 by some local produce growers who wanted to sell their fruits and vegetables directly to customers. Leadership of the Market has changed hands over the years, but the City has managed it since the late 1990s.

How many vendors do you work with? Last year I worked with about 160 vendors. Some years it's been as many as 175!

What kinds of products are sold at the Market? The Market's vendors offer Illinois producer-grown fresh fruits, vegetables, meats, dairy products, flowers, plants and other farm-raised goods, Illinois producer-made baked goods, and Illinois-produced arts and crafts.

How many of the products sold at the Market are locally, organically, and/or naturally produced? It depends on your definition of "local." For us, that definition include the state of Illinois, so all of our producers are considered local. We have several produce vendors who are certified organic, and several more who grow their products naturally.

What do you enjoy most about managing the Market at the Square? I'm a huge farmers' market and food access nerd, so it's hard for me to choose just one aspect of my job that I enjoy. I'd say I really enjoy knowing some people are experiencing the Market for the first time every single Saturday, and I like knowing that because of that one visit, some people's views about food and where it comes from might start shifting. I also like knowing that the Market can be a bit of a touchstone for people who have just arrived here from somewhere else - the Market is often where people come to feel a little more "at home."

What are some of the challenges of managing the Market? It's hard to make everyone happy -so many people are so invested in the Market, whether they be farmers, artisans, residents, City employees, etc.- but I think we do a good job of making sure the Market is the best it can be every single week. The weather, though - that can be the biggest challenge. Rain isn't the best weather for markets, but constant wind and chilly temperatures are almost worse.

What is your philosophy/perspective on locally made goods? Personally, I support local as much as is feasible, especially regarding the food my family and I eat. However, it took me awhile to actually think it through and be convinced and arrive at that, and I think that's the experience of many others who are checking out the Market for the first time or two or three. The Market is a great gateway for learning more about supporting local producers. People can interact directly with the farmer, food producer, or artisan and really learn something about what goes into getting that product to the Market each week.

Is there anything else you'd like Common Ground's customers to know about the Market at the Square? We at the Market are committed to bringing residents and visitors the best farmers' market in Illinois each week for 27 weeks out of the year. We appreciate all the support from Common Ground and its owners/customers, especially since we became neighbors in 2008 - looking forward to seeing all of you out there! 


Local Food Recipe: Nacho Gazpacho
Skeeter Riddle, Produce Manager

 

Original recipe from The Native Foods Cookbook. Slight variations courtesy of Skeeter.

2 corn tortillas

⅓ cup apple cider vinegar
2 garlic cloves
� cup grapeseed or olive oil
1 cup corn (frozen is good, but thaw it first)
1 red bell pepper, chopped
2 avocados, cubed
1 cucumber, peeled, seeded, and chopped
6 large tomatoes, chopped
1 cup water
2 Tbsp your favorite hot sauce
1 tsp paprika
1 tsp liquid smoke
salt
pepper
tortilla chips and cilantro for garnish

Tear corn tortillas into 2 inch pieces and puree in blender with the vinegar, garlic, and oil.

In a large bowl combine the rest of the ingredients and then stir in tortilla mixture. Refrigerate and serve chilled. We also enjoyed it with entire soup blended - either way you prefer. Garnish with tortilla chips and cilantro.

click here for more details

 
Owner Appreciation Day
Tuesday, May 1, All Day
Event Location: Common Ground Food Co-op

Plant Sale
Saturday, May 5, 8-11 am
Event Location: Common Ground Porch

Holistic Animal Wellness 101
Led by Penny Watkins-Zdrojewski
Saturday, May 5, 3-4:15 pm
$5 for owners / $10 for non-owners
Minimum 3 / Maximum 25 participants
Class Location: Common Ground Food Co-op

Common Ground Story Time
Led by Staffer and Lover of Tales Ellen
Wednesday, May 16, 10:30-11 am
FREE! No registration required.
Class Location: Common Ground Food Co-op

Nutrition 101
Led by Barbara Yudell, Ph.D.
Wednesday, May 16, 5:30-6:30 pm
FREE! No registration required.
Class Location: Common Ground Food Co-op

Eating Healthy on a Budget
Led by Common Ground Staff
Saturday, May 19, 1-2:30 pm
Free, but pre-registration is required.
Class Location: Common Ground Food Co-op

Practical Home Gardening Series: Gardening in Early Summer
Led by Laura Wetzel
Saturday, May 26, 1-2:30 pm
$2 for owners / $4 for non-owners
Maximum 12 / Minimum 5 participants
Class Location: Common Ground Food Co-op

Phytonutrients & Disease Prevention
Led by Barbara Yudell, Ph.D.
Wednesday, May 30, 5:30-6:30 pm
FREE! No registration required.
Class Location: Common Ground Food Co-op


In This Issue
From Your Board of Directors
Local Producer Profile: Urbana's Market at the Square
Local Food Recipe: Nacho Gazpacho
May Sales! 
Check out our current sales here!
MAY ROUND UP FOR GOOD

 
 
Eastern Illinois Foodbank
The Eastern Illinois Foodbank seeks to alleviate hunger in eastern Illinois by providing a reliable source of food for the hungry through cooperation with a network of food pantries and agencies. The Foodbank receives food from a variety of sources and distributes it to over 200 emergency food programs in the area. You can learn more about and donate to the Foodbank at the registers anytime this month.

Round Up logo
COMMON GROUND GIVES BACK

As part of our mission to BUILD COMMUNITY.....

COLLECTIVELY
WE HAVE RAISED
OVER $540

FOR THE CHAMPAIGN COUNTY HUMANE SOCIETY!


 Thanks to everyone who participated in our monthly Round Up for Good!

2012 Sustainable Food Scholar  


Congratulations to Urbana High School senior Kirsten Slaughter, our 2012 Sustainable Food Scholar! This fall Kirsten will be attending either Illinois Wesleyan University in Bloomington or Carthage College in Kenosha, Wisconsin to study environmental science. A year from now she'll send us an essay -which we will post on our website- describing what the $1,000 Common Ground tuition scholarship helped her learn about sustainable food systems in her first year of college. 


VEGGIE FORECAST

basil
Spring has sprung - early and unpredictably, but nonetheless. We have started to see more greens and spring staples from our farmers. Arugula! Mustard greens! Braising mix! Green garlic! Asparagus! Things are really looking up. We should start to see a bit more of these things along with rhubarb, strawberries, cherries, peas, herbs, and radishes. This is also the time of the year when there is a small window for fiddlehead ferns and morel mushrooms. Things are definitely taking a delicious turn!
NEW PRODUCT



FORBIDDEN RICE
   
Keep an eye out for some exciting new products in the Bulk department! We now have beautiful, jet black Forbidden Rice. It is a short whole grain rice that is rich in nutrients and has a nutty flavor and chewy texture. It is an excellent and unique alternative to brown rice. Forbidden Rice resembles wild rice, but cooks faster and is more versatile. Try it to create a lavender colored version of your favorite rice pudding. Also look for Bhutanese Red Rice!

C-U GARDEN UPDATE

CU-Garden 
Greening Champaign-Urbana 
Here's a video update from C-U Garden, the local organization helping schools start gardens! We donated money from our 2011 Plant Sale to them and also volunteered to help construct their raised beds - look how much they've grown!

Bike Project Campus Shop Manager Position

Our friends over at the Bike Project have an exciting new position open! Read about the position, qualifications, and more on their website.

Store info